One of the most wonderful things about living in Sydney is multiculturalism. Food is better the multicultural way.We like going to a local market, Parklea, where I love getting a Pide - the delicious goodness of lamb, cheese, spices in a crispy thin flat bread...... Drool! I decided I would learn to make them, as I do, here is my take on it.IngredientsPastry

1 cup, or so, Plain Flour

Good pinch of Salt

1 tablespoon Olive Oil

Warm water

Filling

500 g Minced Lamb

1 Finely diced Onion

2 cloves Garlic, crushed

1/2 cup frozen Spinach, defrosted and drained

1 Lemon, zest and juice

Moroccan spice mix

Smoked Paprika

Salt and Pepper

Grated tasty cheese

How toPastryPlace the flour and salt in the bowl of a food processor, turn on and add olive oil through feeder shute. Slowly add warm water until dough forms a ball, this forms a gorgeous elastic silky dough. Place in an oiled bowl and cover with a tea towel, leave to rest in a warm place for 30 minutes.FillingGently sauté the onion and garlic in a little olive oil in a Heaney based fry pan, add lamb, cook until well browned. Add spinach and seasonings, leave covered to cool.AssemblyWhen pastry has rested for at least 30 minutes, cut into four even portions. Take one and roll it out to approx 30 cm in diameter. Place 1/4 of the filling mix in the centre and sprinkle with some grated cheese, gently fold in edges until they meet. Repeat x 3I cook mine on a George Foreman grill, until nicely browned and the sides sound and feel papery.Cut each one into 3 strips and serve with wedges of fresh lemon. Yum.

We love lamb! Roast lamb or lamb cutlets are my favourite. Lamb cutlets are now a premium cut - making them a bit of a treat rather than every day fare.I wanted to try something new and different, and this is what I came up with....

Ingredients

2 - 3 lamb cutlets / person

Olive oil

1 Sprig of Rosemary

1 Large clove Garlic

2 - 3 Tablespoons of Balsamic vinegar

2 Tablespoons of Brown Sugar

Salt and Pepper to taste

How to?

Heat a pan on a high heat and add a little olive oil, cook cutlets on each side for 1 - 2 minutes. Place on a baking tray that has the Rosemary scattered on it. Sprinkle with all other ingredients, and cover tightly with foil. Place in a 200° Celsius oven for 6 minutes, uncover and place back in the oven for a further 8 - 15 minutes - depending on your preferences.